Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
3
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Calories
286 kcal
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Course
Main Course
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Cuisine
Mexican, Vegan, gluten-free
Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
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Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. Vegan Glutenfree Nutfree Soyfree Recipe. Easily made oilfree
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Ingredients
Spanish Rice
- 1 cup white rice washed, drained, then soaked in water for 15 mins, such as basmati, or short grain
- 1 tomato
- 1/4 cup onion chopped
- 1 tsp cumin
- 1 tsp chili powder see Recipe notes, blend or taco seasoning
- 1 tbsp pickled jalapeno
- 1/2 tsp salt
- 1 3/4 cup water
- 1/4 cup salsa chunky
- 2 tbsp cilantro
Roasted Cauliflower
- 1 cauliflower small head, chopped into florets
- 2 tsp oil or aquafaba
- 1 tbsp taco seasoning /seasoning blend, or more taco spice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp oregano
To Serve:
- salsa of choice
- guacamole
- lime juice
Instructions
- Spanish Rice: Blend the tomato, onion, cumin, chili powder, jalapeno, garlic powder until smooth and set aside.
- Drain the rice and combine with 1 3/4 cup water in a saucepan.(You can roast the drained rice in 1 tsp oil for a few mins until it starts to turn golden before adding water). Add the pureed tomato mixture, 1/2 tsp salt and mix in. (at this point you can also add some chopped bell pepper).
- Cover and cook over medium-low heat for 16 to 18 minutes or until the rice is cooked through. Mix in about 1/4 cup chunky salsa and the chopped cilantro and fluff. Taste and adjust salt, flavor(add more chili powder or taco seasoning, more salsa if needed).
- Roasted Cauliflower: Drizzle oil over the cauliflower florets. Mix in well (I use my hands to rub the oil all over). You can also add other veggies to the mix such as broccoli, zucchini, sweet potato, rutabaga. Increase the spices and salt accordingly.
- Mix the spices and salt in a small bowl then sprinkle all over. Toss to coat. Distribute the Cauliflower on a parchment lined baking sheet or baking dish.
- Bake at 425 degrees F (220 deg C) for 25 mins or until the veggies are cooked through.
- Serve the spanish rice with the roasted cauliflower/veggies, sprinkle of lime juice, some salsa and guacamole/avocado. For a hearty meal, add beans of choice. I also like a dash of black pepper over the bowl. The mix can also be made into burritos with some lettuce and refried beans.
Notes
- Add some refried beans or walnut taco meat to the bowl for variation.
- Taco Seasoning: Mix and store.
- 2 tsp cumin powder
- 1 tsp each of garlic powder, onion powder, smoked paprika
- 1/2 tsp each chipotle pepper powder, black pepper1 tsp each of oregano and parsley,
- 1/2 tsp cayenne (optional, add less to pref), a good pinch of all spice or cinnamon.
- Brown Rice: Use 2.5 cups water for brown rice, add a bit more of the spices and herbs. Bring to boil over medium heat, then reduce to medium-low, cover and cook for 45 mins or until the rice is cooked through. Let the rice sit covered for another 5 mins, before fluffing and adding salsa.
- Nutrition is 1 of 3 serves
Nutrition Information
Show Details
Calories
286kcal
(14%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
3g
(5%)
Sodium
579mg
(24%)
Potassium
367mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
630IU
(13%)
Vitamin C
25.1mg
(28%)
Calcium
46mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Sodium | 579mg | 24% |
| Potassium | 367mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 25.1mg | 28% |
| Calcium | 46mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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